Instructions: COMBINE THE VINEGAR AND DRY MUSTARD AND LET STAND OVER NIGHT. THE NEXT DAY BEAT THE EGGS AND SUGAR TOGETHER. ADD TO THE MUSTARD MIXTURE, IN A SMALL PAN, AND COOK OVER MEDIUM HEAT UNTIL THICK. STORE IN THE REFRIGERATOR, IN A TIGHT LIDDED JAR. THIS WILL KEEP FOR MONTHS.

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